Cookies for a Cause: Pictures

I didn’t want to make the last post too long, so I am added all of the pictures I have as a slide show. (This also gives me an excuse to use the slide show feature for the first time!)

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Cookies for a Cause

Even though I don’t need a reason to bake, I think this was a pretty good one: It was the National Food Bloggers’ Bake Sale, for which all of the money raised helps “Share Our Strength”,  which is an organization that helps end childhood hunger. I found out about the bake sale on this blog: Dessert First, and from there, you can find out more information about the charity. I made the Better Than Brownie cookies, so I will finally add that recipe to the site (follow the jump or go to the “recipes” page, found at the top of the screen.)

I had a lot of fun at the sale, even though I was there at the end, and didn’t get a chance to talk to the other bloggers/bakers. I did get a chance to hear the author of Cake Bible, and her newest book, Rose’s Heavenly Cakes, (among other cookbooks) talk about the cakes and baking and I got her signature in the book! I loved every minute of that!

I have many more pictures to share, so I will post them as a slide show.

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Gluten-free cookies

I’ve only baked with gluten-free flour a couple of other times, and the products tasted good; you wouldn’t even know they were gluten-free if I didn’t tell you. Well, this time, I used a pre-mixed all-purpose flour that contains tapioca flour, two different types of bean flour, and potato flour. This is similar to the flour blend recommended in the Gluten-Free Baking book (from the CIA) which contains potato starch, and white rice four. Now, the bag that I bought said to use xanthum gum with the flour, which I did not do. I am no expert, so I am not sure how much of a difference it would make, but I am willing to try adding some next, since these cookies turned out a bit flat. These are supposed to be chocolate crinkle cookies. You know, the cookies that are balled up and rolled in powdered sugar before baking? Well, they looked okay before going into the oven, even like regular cookies, but after baking for 10 minutes, they looked quite different from ordinary cookies. I have yet to try them, as I am bringing them with me to Passover (which is why I went to gluten-free baking in the first place) so, upon return, I will update with the taste factor. In the meantime, if you wish to try the cookies with the original (recommended) flour blend, follow the jump for the recipe.

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Hamentashen

As promised from my last dessert post, this next post is about Hamentashen!

Sure, Purim was a week ago, but Hamentashen could really be eaten year-round. I made these little goodies for the Oscar-watching event that took place last night. They are basically little pies/turnovers that are triangular in shape. The process is quite simple, that you make the dough, let it chill, cut out circles, add filling, and place on the cookie sheet. Then the forming of triangles and egg washing the outsides. I found the recipe in what has now become one of my favorite cookbooks, The Field Guide To Cookies.

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Almond Brown Sugar Cookies

I already made these brown sugar cookies for the Hanukkah party (Dec. 2009), but I decided to make them again for two reasons:
1) I wanted something simple, and I had all of the ingredients already
2) I had almonds leftover that I wanted to use up.
These are the two main reasons I find myself in the kitchen. The only other time I am baking something, it is for a special occasion, and now, since January, the Daring Bakers’ Challenge every month.
Anyway, if you want to know more about the cookies, you can check out the original post. If you want to check out the recipe, click here. Sorry for the short and lazy post. I promise the next one will be better. I am going to be making Hamentashen, which are cookies usually served for Purim, but I am a week late. But better late than never, right? :)